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Official Whole30® Recipes  Official recipe account for the #Whole30 program, as detailed in NY Times bestselling books The Whole30, Food Freedom Forever, & The Whole30 Cookbook

https://linkinprofile.com/whole30recipes

Alooohhhaaa my loves! Cristina @thecastawaykitchen here on day two of this glorious takeover. Today's theme: BURGERS
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This strawberry turkey burger recipes is a favorite on the blog. They are juicy and flavorful and the opposite of boring! Give this delicious recipe a whirl while ripe berries are in season 🍓Serve them over greens, topped with avocado or alongside some grilled veggies!
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Head to stories where I will link more of my favorite paleo burger recipes. I'm kind of obsessed. Turkey, chicken, beef and more, I'll make a burger out of anything. Such a great dinner option that can make a big batch, so it's like instant meap prep.
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🍓Strawberry Turkey Burgers
Prep Time: 15 minutes
Cook Time: 25 minutes
Makes 6 burgers
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2lbs ground turkey
1 strip Whole30 compliant bacon, cooked then minced
5 large strawberries (diced)
3 cloves garlic, minced
2 tbsp fresh oregano (minced, you could use mint or basil too)
1.5 tsp salt
1 tsp pepper
1 egg
2 tbsp avocado oil or ghee (more for cooking)
1/2 cup coconut flour (sub fine ground almond meal)
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Instructions
-Prepare the strawberries, garlic, bacon and oregano. Add to a large bowl.
-Add in the turkey meat, egg, salt, pepper and fat. Mix well with spatula or clean hands.
-Pour coconut flour into a shallow bowl.
-Heat a large cast iron skillet on medium heat until hot (sprinkle water, when it beads, it's hot). Drizzle in cooking fat.
-Shape 6 large patties and gently coat them in the coconut flour. Use both hands to shape and handle until they feel more solid/dryer in your hands. If you're using almond meal just mix it into the meat.
-Place your burgers on the hot skillet. I cook 2-3 at a time.
-Brown 5 minutes on one side, then flip over. After 2 minutes, cover the skillet and cook another 3 minutes. Once they feel firm when you press down on the center, they are cooked through, or internal temp is 175F. Repeat until all the patties are done.
-Serve hot. Store leftover in the fridge up to 5 days.
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To pin/print this recipe (link in bio): http://www.thecastawaykitchen.com/strawberry-turkey-burgers-whole30-paleo-keto-nut-free/

#whole30 #whole30recipes

Let's talk food intolerance. Not quite an allergy but an aversion to a certain food that could be severe enough to make you avoid that food like the plague (ex: inflammatory response, rash, bloating, migraine or even a runny nose). Elimination diets, like @whole30 are a great way to learn which foods you can't tolerate (if any). As someone with chronic health issues which I manage through diet, I made the choice to keep my diet clear of my food intolerances. From gluten to nightshades, these foods are different for everyone. I like to create a little something for everyone 💜 Enter this recipe!
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EGG FREE +NUT FREE RANCH
Made with hemp hearts, a little coconut milk and dried seasonings this version is easy and delicous. Don't worry, it doesn't taste like coconut, actually, my husband says the flavor reminds him of pickles and I'm like score! I love pickles. Haha!
xo- Cristina (@thecastawaykitchen)
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Ps. I'm making dinner on stories right now, head over to see what's cookin'!
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Egg Free Ranch Dressing
The Base:
1/2 cup hemp hearts
1 tbsp Dijon mustard (check labels)
2 tbsp Red Wine Vinegar
1/2 cup canned coconut milk, full fat, unsweetened
1/2 cup filtered water
splash of Red Boat Fish Sauce
Ranch Seasoning Blend (also great in burgers):
1 tsp garlic powder
1 tsp dried parsley
1 tsp onion powder
1/2 tsp dried dill weed
1 tsp salt
1 tsp black pepper
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Instructions
-Combine all of the ingredients in your blender and whiiiirrrrrrrr... until smooth. You can taste it and adjust salt or pepper... or add more dill. Up you. *If your coconut milk was room temp it will be rather fluid, it will thicken up once it’s refrigerated.* -Store in a 16oz jar in the fridge. Shake before each use as it will separate a little. --It should keep 2 weeks. Notes: You can use lemon instead of vinegar for a more TANGY flavor. You may omit the pepper. For an AIP version swap the hemp hearts out for half an avocado.
-To pin, print or save this recipe (link in bio): http://www.thecastawaykitchen.com #whole30recipes #whole30 #whole30recipesaip

Cristina @thecastawaykitchen here with my first recipe for you all!
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Raise your hand if you love a big a*s salad! 🙋🏽 Loads of flavor, something crunchy, something creamy, something easy! Yup! Best meal ever.
Bonus: pack is dressing on the side for lunch meal prep! 🥓🍓🥒
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BLSS SALAD
Makes 4 entree salads
Prep Time: 20 minutes
Ingredients
2 heads butter lettuce
2 hearts of romaine
8 slices compliant bacon
1 lb strawberries
1 cup blueberries (optional)
4 cans wild caught canned salmon (in water, boneless, skinless)
8oz Whole30 Compliant Ranch
Fresh basil leaves to garnish (optional)
Pink salt + cracked pepper
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Instructions
-Lay your bacon flat on a sheet pan, each strip side by side, not overlapping. Pop your sheet pan into the oven and set the temperature to 375F. Once the oven reaches temperature check on it. I like it really crispy for salads, so set a timer for about 8 more minutes.
-Wash and dry your butter and romaine lettuce. Tear the leaves by hand. Then wash, dry and core your strawberries. Rinse and drain the blueberries berries.
-Open and drain your cans of salmon -Once the bacon is ready, remove from the oven, use a spatula to scrap off of the sheet pan and place on a cutting board. Let it cool, then chop it up.
-Now you can plate these like I did for the photos... all fancy pants. First put the lettuce down, then flake the salmon on one side. Add the berries to the other side and sprinkle the bacon on top.
-Drizzle dressing on top! Add basil and finish off with a sprinkle of salt and fresh pepper.
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Real Life: Toss it all together into a big salad bowl, add dressing, mix in and serve a yummy, creamy, crunchy, juicy mess!
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Note on the dressing:
You can use @Whole30approved @primalkitchen ranch. If you can’t do eggs, try my egg/nut free Ranch dressing. I’ll share that recipe next!
To print, pin or save this recipe click link in bio 🤙🏽
http://www.thecastawaykitchen.com/blss-salad-bacon-lettuce-strawberry-salmon-paleo-whole30-keto/
#whole30recipes
#whole30 @whole30approved

What's up Whole30ers!?!?
I'm pumped about spending the week with you! If you're not familiar with my mug, I'm Cristina 👋 Mama, chef, military spouse and 🥓🥒🥑blogger @thecastawaykitchen
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I started my blog in efforts to share delicious food because I have always loved to cook. Obviously, I was a restaurant chef, then it evolved into a journey, motivation and eventually my dream job.
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In the last three years I have reversed my autoimmune disease (Hidradenitis Suppurativa), I went from couch potato to strong, I've lost 50lbs.. and most of all I have discovered my sense of self worth. I'm still a work in progress, I may always be, but my pant size doesn't define me, my determination does! Guess what!?! It all began with my first @whole30 🙌🏽 During a time when I felt like I had no control over my situation, I decided to take the reins, take responsibility of my own life, staring with what I put in my body.
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I know it's just food right?? But I think we truly are what we eat. The self respect and pride that came with eating whole foods eventually spilled over into all aspects of my life. This program changed my life. Can't wait to show you my recipes and chat with you all in stories. ❤️
-Cristina Curp
@thecastawaykitchen TheCastawayKitchen.com
#whole30 #whole30recipes #iamwhole30

Good evening lovely people! Lena here from @lenaskitchenblog doing my last post & singing off. .
It's been the best week hanging out with you, sharing my love for cooking, creating recipes that I hope inspired lots of you and taught you some things in the kitchen. I would be honored and happy to have you come hang out with me on @lenaskitchenblog so I can continue to teach you, share with you & hopefully help you change your life too. Thank you so much for all the love, messages (if you want to chat or have a question for me directly please send them to my account so I can answer you). I appreciate every single one of you for taking the time to leave comments & feedback on my recipes. I am excited to create more, share more & be more for you. If you're ever in Portland, OR, send me a message and I would live to meet up. If you are starting your @whole30 journey in September 1st, come join me! I'm doing it too so I can be there to support you. Let's keep in touch. I'm signing off. Peace & Love to you all! ❤️Lena ❤️#lenaskitchenblog #whole30 #iamwhole30 #whole30recipes #septemberwhole30
website : www.lenaskitchenblog.com

Lena from @lenaskitchenblog sharing my last recipe with you lovely people tonight. Bittersweet ending to such an inspiring week with you all. I figured I started with lunch, I'll end with my favorite breakfast. Sweet potato toasts. These are so easy to make, easy to do your own thing with. So it won't be a recipe per say since I've given you a recipe for sweet potato toasts already, click through a few posts back.
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My goal this week was to inspire you all to be creative with your food. These are some basic ingredients that you can transform into something special in no time. I'm not going to say I am the best at prepping ahead of time, but I love to have some basic things in my fridge and pantry including my favorites sauces I've share depth you this week. I can wait to share more with you on my feed on @lenaskitchenblog and show you how I start a @whole30. I will be doing my 5th round next month so join me for #SeptemberWhole30, a perfect way to restart, re- energize and live a better life for yourself since nobody else can do it for you.
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SWEET POTATO TOASTS with EGGS, BACON, SPINACH & SHISHITO PEPPERS - 1 sweet potato, sliced into 1/4" toasted 3-4 times in a toaster or toaster oven until cooked.
- 2 eggs, pan fried with sea salt & sumac or smoked paprika
- tomatoes on the vine
- 2 handfuls of baby spinach, sautéed for a few minutes with avocado oil & sea salt
- 4 bacon pieces, cooked until crispy
- handful of shishito peppers, sautéed in avocado oil on high heat until blistered, fish with sea salt
- pickled onions (recipe on post for SUMMER SALAD)
Assemble toasted by adding sautéed spinach, top with eggs and pickled onions. Top other toasts with bacon & shishito peppers. Enjoy, be creative with your toppings and tag #lenaskitchenblog when making my recipes. Thank you for all the support and love. It's been amazing. #whole30 #whole30recipes #iamwhole30 #sweetpotatotoast
website : www.lenaskitchenblog.com @lenaskitchenblog

Are you joining us this time? Follow along @whole30. More info on the #Whole30 blog tomorrow.

What questions do you have? #SeptemberWhole30 #changeyourlife
PC: @cookathomemom

Lena from @lenaskitchenblog here sharing another recipe for my last hours of takeover on here. Can I take you all with me please? .
SUMMER SALAD with CRISPY SALMON & MICROWAVE CHIPS
serves 4
tomatoes on the vine
2 Persian cucumbers, sliced
1 1/4 cup kalamata olives
1/2 lb. french green beans, blanched
favorite greens, I used romaine hearts
yukon gold chips (homemade only)
2 tbsp chives, chopped
pickled onions, recipe below
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QUICK PICKLED RED ONIONS
1 large red onion, sliced into thin rings
1/4 cup raw apple cider vinegar
a few sprigs fresh dill
1 garlic clove, crushed, optional
3 cups water
sea salt to taste
METHOD
1. Heat 3 cups of boiling water in small pot.
2. Place onion rounds into a sieve in the sink & pour boiling water over them. Drain & place into a shallow bowl, add dill & garlic.
3. Pour apple cider vinegar & salt, stir, & allow to sit on the counter to cool for about 30 minutes.
4. Store in mason jar in fridge for up to 2 weeks.
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CRISPY SKIN SALMON
4 6 oz of skin on salmon
2 tbsp avocado oil
sea salt to taste
METHOD
1. Pat paper towels over all sides of each piece of fish. Season fish on all sides.
2. Bring a skillet to medium-high heat. Add in a touch of avocado oil. Once heated, add salmon skin side down and press the fillet against the skillet with spatula, turn heat down to medium-low.
3. Depending on the thickness of your fillet, this should take 7 to 9 minutes to get the skin perfectly crispy. Then flip gently and cook for no more than a minute for medium rare. Serve skin side up.
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MICROWAVE POTATO CHIPS
2 Yukon gold potatoes, super thinly sliced (see quick video tutorial in stories)
onions salt from Trader Joe's
sea salt, light sprinkle each batch
olive oil
METHOD
1. Place slices in ice water. This helps to remove starch & create crispy chips with delicious air pockets.
2. Dry slices using a clean dish towel & paper towels.
3. Line a plate with parchment paper. Lay potato slices out so they aren't touching. Brush a little olive oil, sprinkle with salt & onion salt.
4. Microwave on high for 3 minutes each side. Season other side too.b#lenaskitchenblog #whole30 #whole30recipes
website : www.lenaskitchenblog.com

Lena from @lenaskitchenblog here sharing a recipe for Baba Ganoush, which is a Middle Eastern eggplant dip made with eggplant (of course!), tahini, garlic & lemon juice! Perfect @whole30 dip to prep for the week today after grabbing some gorgeous eggplants at the farmers market or store.
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BABA GANOUSH
makes approximately 6 servings
2 medium or little eggplants (about 2 pounds)
1/4 cup tahini, Whole30 compliant
1/4 cup lemon juice
2-3 garlic cloves, finely minced
1/4 tsp ground cumin
1/2 tsp sea salt
2 tbsp chopped fresh parsley leaves
1 teaspoon olive oil, optional
METHOD
1. Adjust an oven rack to the middle position & turn broiler on (high heat).
2. Line a baking sheet with aluminum foil.
3. Place eggplants onto the baking sheet & prick in several places using a fork. This helps steam escape while the eggplants roast.
4. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
5. Turn broiler off, but do not remove eggplants from the oven.
6. Turn heat down to 375 F, & then roast eggplants until very soft; 20 to 30 minutes. Cool 10 to 15 minutes until easily handled.
7. Meanwhile, combine tahini, lemon juice, garlic, cumin & salt in a medium bowl. Set aside so the flavors meld.
8. Split the roasted eggplants, drain excess liquid, scrape out the flesh & add to the tahini mixture. (Discard excess liquid & skins).
9. Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley & drizzle the top with olive oil. Store in an airtight container & refrigerate up to 5 days.
10. Enjoy as a dip with fresh veggies or top some grilled chicken and my tomato & onion salad from a few posts back. #lenaskitchenblog #whole30 #whole30recipes #babaganoush #iamwhole30

Good morning lovely people. Lena here @lenaskitchenblog on my LAST DAY of the takeover 😢. It's been such a great week, I hope you learned a lot & were inspired to cook my @whole30 food. .
CREAMY CAULIFLOWER, BACON & VEGGIES & AVOCADO
serves 4
CREAMY CAULIFLOWER
1 large head of cauliflower
1 13.5 oz can full fat coconut milk
13.5 oz water
salt to taste
METHOD
1. Cut off large stem & leaves on cauliflower & break up florets. Cut any larger ones into 1/2 or 1/4.
2. In a medium sized pot, add coconut milk & water. Bring to a boil, add cauliflower. Simmer until soft on medium low heat, watch it so it doesn't boil out. Once soft in the stem, strain & reserve some liquid.
3. In a blender or food processor, blend until smooth. You might need a spoonful of the reserved liquid to help with blending.
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SAUTÉED VEGGIES
2 pieces of bacon per person, compliant like @pedersons
1 sweet onion
5 oz shiitake mushrooms
5 oz mini bella mushrooms
1/2 head small red cabbage
2 handfuls of baby kale
2 tbsp chives, finely chopped
2 avocados, either cut into a rose or sliced thin, 1/2 per person
salt to taste, about a pinch per veggie
duck fat or oil of your choose that's compliant
METHOD
1. Cut up your veggies & bacon & put in bowls. Great for meal prep.
2. Sautée everything separate starting with bacon, once crispy, take it out.
3. Cut onions in half then into thin slices. Caramelize with a pinch of salt & fat or your choice, cook low & slow.
4. Clean mushrooms with a paper towel, cut them up into 1/4 in slices or buy them already cut to save time, cook them with no oil at first, add a small pinch of salt before cooking on med high heat. After a minute of so, move them around, add in a small spoonful of fat. Cook these in batches, don't overcrowd the pan.
5. Cut cabbage into 1/2" thick pieces, sauté in a spoonful or a bit more of needed of fat until larger pieces have softened. Add a pinch of sea salt.
6. Cut the avocado & chives.
7. 7. To assemble, add a few spoonfuls of cauliflower purée into a flat bowl, top with veggies & bacon, place avocado on top, sprinkle with salt & chives. #lenaskitchenblog #whole30 #whole30recipes #whole30breakfast #whole30lunch www.lenaskitchenblog.com

Lena from @lenaskitchenblog here, I want to talk about snacks. For me while doing @whole30 it's about asking myself if I was hungry or needed a snack. I know we've all been there.
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Take time to prep in the beginning of the week. Stock your fridge with good sauces. I've shared 4 this week. Chimichuri, romesco, roasted garlic mayo & garlic aioli.
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Keep fresh vegetables & fruits that are in season on hand. For me, I get bored easily & can't eat the same thing over and over. Grill some, keep some fresh. Grill meat or seafood along with veggies.
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If you give yourself different food options to combine during the week, you will have a more successful time doing @whole30
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On my plate I have :
- soft boiled egg with garlic aioli & dill
- 1/2 grilled grapefruit
- radishes
- avocado
- prosciutto (compliant)
- tomatoes with sea salt
- figs
- pickles, compliant
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INSTANT POT EGGS
1. Place steam rack inside the pressure cooker. Add exactly 1 cup of running cold tap water into the pot. Then, place the eggs at the center of the rack.
2. Close lid. Pressure cook at Low Pressure for your desired consistency from soft boiled egg at 6 to hard boiled eggs at 10 minutes. For large egg, I recommend reducing the pressure cooking time by 1 minute.
3. Once time is up, immediately quick release.
4. Open lid. Immediately place the eggs in a bowl of cold water for 30 seconds. Rinse eggs under cold running water for 5 seconds. Then, pour out the water in the bowl & refill it with cold water, place eggs back into the bowl for another 3 minutes.
5. Peel egg under running tap water
You can cook as many eggs as you can fit in the pressure cooker, results will be the same. .
I hope this helps and gives you an idea of what to make as a plate of easy things to throw together. #lenaskitchenblog #whole30 #whole30recipes #whole30meals #whole30food
website : www.lenasktichenblog.com @lenaskitchenblog

Hello beautiful people! Lena from @lenaskitchenblog here to share a great idea for your next party spread that is a whole lot of @whole30 approved. Also, I have a awesome GIVEAWAY happening right now on my feed for a 7 piece knives set.
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VEGGiE CRUDITÉ, PROSCIUTTO , OLIVES & ROMESCO SAUCE
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ROMESCO SAUCE
1 12 ounce jar roasted red peppers, drained
1/2 cup raw almonds
1/4 cup flat leaf parsley
1 lemon, juiced
1/4 cup extra virgin olive oil
1 tsp sea salt
1/2 tsp smoked paprika
METHOD
Place red peppers, almonds, parsley, lemon juice, salt, smoked paprika and olive oil in a high powered blender or food processor and blend until smooth. Taste and adjust seasoning as necessary.
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JAPANESE SWEET POTATO CHIPS
1 Japanese Sweet potatoes, peeled and sliced thin
coconut oil for cooking
sea salt for sprinkling
METHOD
1. Slice the sweet potatoes as thin as possible (I used a mandolin or you can use the slicing attachment on a food processor). 2. Heat up coconut oil until it’s hot but not smoky.
3. In small batches, sauté the sweet potatoes for 2-3 minutes. Don't overcrowd the pan. Remove, place on a paper towel lined cooling rack, lightly salt.
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VEGGIES & FRUITS
- raw mini bell peppers, cut into halves
- colorful carrots, peeled and quartered
- radishes, cleaned and halved
- figs, cut in quarters or halves
- shishito peppers
- fennel, sliced thinly on mandolin
- multi colored cauliflower, cut into small florets
- endives, cut into quarters
- olives of your choice, I used kalamata olives
- prosciutto (compliant)
- Japanese sweet potato chips
- sweet peas
- cucumbers
- mini tomatoes - raw yellow beets, peeled and sliced thinly on mandolin
- raw asparagus
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A fun way to enjoy lots of veggies and have some fun with your food. A perfect spread to bring to an event when you are on Whole30 or want to spice up your lunch or dinner. There is only one thing to cook and the rest are raw veggies. The list above are the veggies I used and some others you can add your own flare to. Romesco sauce that goes with this is so delicious and versatile to use on other dishes. Enjoy and happy weekend! #lenaskitchenblog #whole30 #whole30recipes #crudite #eatyourveggies
www.lenaskitchenblog.com

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